Slow Cooked Red Beans and Rice

Main Course
Soups & Stews

Recipe courtesy of Joe Simmer's Slow Cookin

Serves 6 to 8

  • 1 lb dark red kidney beans
  • 6 cups water
  • 2 cups onion, finely chopped
  • 1½ cups green bell pepper, finely chopped
  • 1 cup celery, finely chopped
  • 1 tablespoon garlic, minced
  • 3 bay leaves, crushed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 lb smoked sausage, cut into 8 pieces
  • 1 tablespoon vinegar
  • 1½ teaspoons salt, or to taste
  • 2 tablespoons parsley, chopped

Notes: Be sure to use beans labeled “dark red kidney beans”, and not simply “red beans”. The latter lack the deep, almost smoky flavor essential to this dish, and are softer in texture – more like pinto beans.

Slow Cooked Red Beans and Rice

Slow Cooked Red Beans and Rice

Click image to enlarge


Rinse the beans and place them in a large saucepan. Add the water, bring the pot to a boil, lower the heat and simmer for 10 minutes. Remove the pan form the heat, cover it and let the beans soak while preparing the other ingredients. Cook the beans in the water in which they soak.

Place the chopped onion, bell pepper, celery, garlic bay leaves, thyme, the three peppers and the smoked sausage in the slow cooker. Add the soaked beans and stir to mix. Cover and cook on low for 7 hours or high for 3 1/2 hours, or until beans are tender.

Remove about 1/4 cup of beans from the crock to a small bowl. Mash to a smooth paste with the back of a spoon and stir them back in, along with the vinegar, salt and parsley.
Cook on low for 30 minutes or high for 15 minutes. 

Serve over steamed rice.

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<p>Do you add the water that the bean were soaking in? Or drain them?</p>

<p>From the recipe, "Cook the beans in the water in which they soak."</p>